Fess Parker Winery

Barrett Crandall
 
June 27, 2013 | Event Recaps | Barrett Crandall

Steak and Syrah Recap

This past June 15th we celebrated the marriage of two of the great pleasures in life, Steak and Syrah.  On their own each is fantastic, but put the two together and see how steak and Syrah work harmoniously with each other to create a sensory masterpiece.   

The event took place in our estate barrel room and was led by a panel including winery President Tim Snider, Fess Parker Winery head Winemaker Blair Fox, and Nadine De Bruin from Dey Dey’s Best Beef Ever ranch located in the Santa Rita Hills.  

Guests were led through a tasting of 5 different Syrah’s which included Syrah’s from Fess Parker Winery, our sister winery Epiphany Cellars, and even a couple of international Syrah’s from France and Australia.  Along with the lineup of Syrah’s, guests were able to pair beef from Dey Dey’s Ranch with their wine.  Our winery Chef used four different cuts of meat and different methods of preparation to pair the beef with the different Syrah’s.  

Beef shoulder braised for 16 hours in Rodney’s Syrah and beef stock was used to create a beef pot pie.  Beef tenderloin was roasted, chilled, and thinly sliced to be served atop a crostini with red wine onion jam and arugula oil.  Dey Dey’s creates their own Bratwurst sausage which we just grilled over red oak and served on its own.  Flank steak was also grilled over red oak, sliced, and served with a Rodney’s Syrah barbecue sauce.  

Throughout the tasting experience guests were able to interact with our panel, asking questions about Syrah and all the various regional differences and characteristics of the grape itself.  Guests also were able to learn a lot more about ranching and grass-fed beef from Nadine as she answered questions about the ranch. 
After the seminar portion was done guests were treated to a traditional Santa Maria style barbecue which of course featured Dey Dey’s Best Beef Ever.  All in all it was a great day and a lot of fun. 

Keep a lookout on our events page for next year’s theme, Chardonnay and Lobster?  Pork and Pinot?  Have any suggestions?  Leave a comment and maybe we will use your theme next year.  

 

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